Recipe

The Holy Lamb Rib

5.0

in tomato, purple curry and Jack Daniel’s Honey, with lemons parsley salad

Ingredients

 
both parts of the animal’s ribs (total weight approx. 1.8 kg)
For the marinade
1
small tin tomatoes
3 tbsp.
purple curry, Ingo Holland
6 cl
Jack Daniel's Honey
30 g
sea salt
1 tbsp.
light muscovado sugar
For the salad
4
whole organic lemons
1
whole parsley root
150 g
parsley
3 tbsp.
virgin olive oil
 
black pepper from a mill

Ingredient Tips

hot tip
By grilling lemons you can get caramelised fruit flesh, which compliments your dish even better.

Directions

1
Combine all ingredients for the marinade, halve each rib part and marinade.
2
Leave in the refrigerator for 1-2 days, vacuum packed or in a plastic bag or simply in a well-sealed container. Afterwards smoke the ribs at lowest temperature for approx. 3 hours.
3
Cut the parsley root into large thin slices and grill on the grate together with the halved lemons. Then place the parsley root with roughly plucked parsley leaves into a bowl. Squeeze out the lemons including the caramelised fruit flesh.
4
Add olive oil, salt, sugar and freshly ground black pepper to taste.  





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